Gesshin Ginga 210mm White #2 Wa-Petty

The Gesshin Ginga line is a custom line we have produced for us exclusively. These knives are very thin and light and have great fit and finish. The spine and choil are rounded and polished. The white #2 steel (carbon steel) is very finely grained and hardened to abot 61hrc. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry.

The Gesshin Ginga knives are exceptional white #2 knives for both professional and home use. They have a great profile and great geometry. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier.

Blazen Ryu 150mm Petty

The Blazen series features an SG2 core (a powdered stainless steel), clad in softer stainless steel. A long time ago, when I was still cooking professionally, Blazen was one of my first serious Japanese knives. Even back then, they were known for exceptional edge retention and a great distal taper. Since that time, they have gotten better. When visiting Echizen on one of our Japan trips, we met with Ryusen Hamono, the maker of Blazen knives. Their commitment to excellence in grind quality, fit and finish, and consistency in each line they made was most impressive. Likewise, it was clear they took great care and pride in each step of the knife making process, which they do entirely in-house. From the forging to the heat treating to the product design and packaging, they had smart, well thought out processes in place. Ryusen used to be one of the most popular OEM makers in Japan, as they had an excellent reputation for the knives they produced. More recently, the have stopped all OEM work to focus on their own brand. With this shift in philosophy, they have redoubled efforts to constantly make improvements to their various series (profiles, grinds, fit and finish, forging, heat treating, etc.). This is extremely apparent in their most recent offerings. They have done an excellent job at both researching on their own, as well as eliciting in depth feedback from professional chefs and customers. Their business philosophy is such that they are open to new and better ways of doing things at every step of the way. We are proud to be Ryusen's sole official dealership for the Americas.

The Blazen series has a decently tall blade height, a very thin tip, is thin behind the edge, but has some weight to it, due to the spine to edge and distal tapers. They cut rather well and have amazingly good edge retention. While the steel is hard, the heat treatment method they are using works extremely well and creates an edge that sharpens easily and takes a very nice edge. The spine and choil are polished, and the level of polish on the handle and bolster is indicative of the level of care that goes into each knife. Also, every Blazen knife comes with a black saya, featuring magnets internally to help keep the saya in place, with or without a pin.

Blazen Ryu 65mm Paring Knife

The Blazen series features an SG2 core (a powdered stainless steel), clad in softer stainless steel. A long time ago, when I was still cooking professionally, Blazen was one of my first serious Japanese knives. Even back then, they were known for exceptional edge retention and a great distal taper. Since that time, they have gotten better. When visiting Echizen on one of our Japan trips, we met with Ryusen Hamono, the maker of Blazen knives. Their commitment to excellence in grind quality, fit and finish, and consistency in each line they made was most impressive. Likewise, it was clear they took great care and pride in each step of the knife making process, which they do entirely in-house. From the forging to the heat treating to the product design and packaging, they had smart, well thought out processes in place. Ryusen used to be one of the most popular OEM makers in Japan, as they had an excellent reputation for the knives they produced. More recently, the have stopped all OEM work to focus on their own brand. With this shift in philosophy, they have redoubled efforts to constantly make improvements to their various series (profiles, grinds, fit and finish, forging, heat treating, etc.). This is extremely apparent in their most recent offerings. They have done an excellent job at both researching on their own, as well as eliciting in depth feedback from professional chefs and customers. Their business philosophy is such that they are open to new and better ways of doing things at every step of the way. We are proud to be Ryusen's sole official dealership for the Americas.

The Blazen series has a decently tall blade height, a very thin tip, is thin behind the edge, but has some weight to it, due to the spine to edge and distal tapers. They cut rather well and have amazingly good edge retention. While the steel is hard, the heat treatment method they are using works extremely well and creates an edge that sharpens easily and takes a very nice edge. The spine and choil are polished, and the level of polish on the handle and bolster is indicative of the level of care that goes into each knife. Also, every Blazen knife comes with a black saya, featuring magnets internally to help keep the saya in place, with or without a pin.

Gesshin 105mm Paring Knife

The Gesshin Stainless series was created in response to a need for high quality, afforable Japanese knives. From line cooks, to home chefs interested in getting into the world of Japanese knives, this series is for you. It is easy to sharpen, takes a great edge, has good edge retention (significantly better than most german, swiss, or french knives), and is easy to care for.

Gesshin 120mm Paring Knife

The Gesshin Stainless series was created in response to a need for high quality, afforable Japanese knives. From line cooks, to home chefs interested in getting into the world of Japanese knives, this series is for you. It is easy to sharpen, takes a great edge, has good edge retention (significantly better than most german, swiss, or french knives), and is easy to care for.